Rich and creamy, this curry combines the essence of coconut milk with fragrant spices, creating an interplay of warmth and comfort that embodies the essence of Thai culinary magic.
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Heat vegetable oil in a pot over medium heat.
Add Panang curry paste and until fragrant.
Add sliced chicken and stir until browned.
Pour in coconut milk, add fish sauce, sugar, and kaffir lime leaves.
for about 20 minutes until the chicken is cooked through.
Stir in Thai basil leaves and serve with jasmine rice.
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